These spicy tandoori-style prawns are always a crowd-pleaser!
Makes: 16
INGREDIENTS
Prawns
2 teaspoons each ground cumin and ground coriander
1 teaspoon each ground turmeric, ground cinnamon and kashmiri chilli powder
½ teaspoon smoked paprika
5cm piece ginger, roughly chopped
4 cloves garlic, roughly chopped
3 tablespoons tomato paste
2 tablespoons each lemon juice and olive oil
½ cup Greek yoghurt
¼ teaspoon salt
16 whole large prawns or prawn cutlets
Raita
⅓ telegraph cucumber
1 cup Greek yoghurt
1 teaspoon mustard seeds
Green chutney
½ cup coriander leaves, finely chopped
1 green chilli, finely chopped
1 clove garlic, finely chopped
2 tablespoons lime juice
1 tablespoon olive oil
¼ teaspoon chaat masala
sea salt
METHOD
Prawns: Heat a frying pan over a medium heat, add the spices and briefly toast until aromatic.
Blitz the ginger and garlic in a food processor until fine. Add the spices, tomato paste, lemon juice, olive oil, yoghurt and salt and blitz to combine.
Place the prawns in a large flat roasting dish and pour over the marinade. Cover and refrigerate for at least 2 hours.
Heat the barbecue to medium-high and grill the prawns for 2 minutes each side, basting with sauce regularly.
Raita: Grate the cucumber, then, using your hands, squeeze out any excess water. Place in a bowl with the remaining ingredients and set aside.
Green Chutney: Combine all the ingredients in a bowl and season with salt to taste. Add a little water if the sauce is too thick.
To serve: Serve the prawns topped with the chutney, alongside the raita.
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Issue 115 is packed with inspiration for all kinds of cosy meals – whether you’re dining alone, as two or with a few. We start with our Plating Game interview with Jesse Mulligan which inspired a medley of curries and sides then move on to a round up of easy one-pan chicken dishes, a variety of pasta bakes and meatballs, and using one simple yet delicious tart base we whip up five fab filling options. Sarah’s wintry faves include a moreish chorizo (not) carbonara, lamb and spinach filo pie and we finish off with sweet treats and decadent puds. We love seeing what you create, don’t forget to share your dish dishes with our Facebook community. When it comes to winter cooking, make it SIMPLY YUM!